Mostly healthy eating!

Jewelled fruit and nut cake

Jewelled fruit and nut cake

This is a beautiful festive cake which we make in our household every year at Christmas. As I’m not a great lover of iced cakes this is the perfect cake for me with it’s Florentine style topping. The marzipan is still there but is incorporated into the cake mix. The cake will keep for up to 2 weeks or can be frozen for up to 2 months.

Wishing you all the best for Christmas and the New Year, we will be back in a couple of weeks with the focus very much on healthy eating.

Love Linden x

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Jewelled Fruit and Nut Cake

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Ingredients

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  • 250g butter, at room temperature
  • 140g light muscovado sugar
  • 6 large eggs, beaten
  • 280g plain flour
  • 85g ground almonds
  • 2 teasp ground ginger
  • 2 teasp ground cinnamon
  • 700g luxury mixed fruit, including raisins, currants, mixed peel and glacé cherries
  • 3 tbsp dark rum
  • 140g white marzipan, diced

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For the Florentine topping
  • 50g blanched almonds
  • 50g whole skinned hazelnuts
  • 85g Brazil nuts
  • 85g flaked almonds
  • 140g whole glacé cherries
  • 100g golden syrup

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Preheat the oven to 180°C/Fan 160°/Gas 4. Lightly grease and line the base and sides of a deep 20cm round loose-based cake tin with baking parchment.

Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy. Measure off 100g of the cake mixture, put into a bowl and set aside for the florentine topping.

Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and level off the top to make a smooth even surface, then make a slight dip in the centre of the cake. This will ensure that the finished cake has a nice flat top. Put into the oven and bake for 1 1/4 hours.

Meanwhile mix all the nuts, cherries and syrup into the remaining cake mix. When the cooking time is up spoon the mixture evenly over the top of the cake. Loosely cover the tin with foil and return to the oven and bake for a further 40 minutes.

Remove the foil and bake for another 10-15 minutes, so the nuts can turn golden. Remove from the oven and leave to cool in the tin. Once completely cool, turn out and place on a serving plate or board.



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